Blueberry Lemon Pound Cake Recipe

Course: Breakfast, Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 375kcal

Author: Becky Hardin - Easy Dessert Recipes

Simple and easy to make and bursting with fresh and sweet flavors, this blueberry lemon pound cake is all kinds of delicious!

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Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan
Stand Mixer

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
1⅛ cups granulated sugar 225 grams, divided
4 large eggs 200 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2 cups all-purpose flour 240 grams
1 cup blueberries 170 grams, fresh or frozen
2 teaspoons lemon zest 4 grams

Instructions

Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. I like to use parchment paper as well to make the cake easier to remove.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar together on medium-high speed (Kitchenaid #6-8) until they are smooth and fluffy, about 2 minutes.
1 cup unsalted butter, 1⅛ cups granulated sugar
Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. The mixture may look curdled at this point-- just continue mixing.
4 large eggs
Add the vanilla extract and mix to combine.
1 teaspoon pure vanilla extract
With the mixer on low, gradually add in the flour. Once you’ve added all the flour, stop mixing-- you don’t want to overmix!
2 cups all-purpose flour
Gently fold the blueberries and lemon zest into the batter. Continue folding until no large lumps of flour remain.
1 cup blueberries, 2 teaspoons lemon zest
Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons of sugar.
Bake the pound cake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.

Video

Notes

Make sure you cream the butter and sugar together until smooth and fluffy. This will ensure an even texture throughout.
Don't over mix the batter when you add the flour or it can become too dense.
Grease your tin well so that the cake is easier to remove. I also like to add parchment.

Storage: Store blueberry lemon pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition